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lamb, Easter, dutch oven, Lebanese, le creuset

Mediterranean Roast Lamb

  • Author: Cosette's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Category: meat
  • Method: roasting
  • Cuisine: Mediterranean


A beautiful roast lamb for any holiday table. I used my 5.5 quart Dutch oven for this recipe.


Units Scale
  • 5 lb boneless leg of lamb
  • 15 cloves of garlic, peeled
  • 10 stems fresh oregano*
  • 5 stems fresh thyme*
  • 2 stems fresh rosemary*
  • 3 heaping tsp kosher salt (I prefer Diamond brand) + additional for salting lamb*
  • 2 Tbsp sumac spice
  • 1 Tbsp dried mint
  • 1/4 cup olive oil
  • squeeze of half a lemon
  • 3 large potatoes, cut in quarters
  • 2 large onions, cut in quarters
  • 3 large carrots, cut in sections of 3


  1. Begin by carefully scoring the top of the lamb skin to create slits that are deep enough to cut through the skin but not the lamb itself. Make a crisscross pattern.
  2.  Next, salt your lamb, using kosher salt, liberally salt the entire cut of lamb. I usually use a good 4-5 teaspoons of salt. Allow the lamb to rest for 30 minutes salted while you prepare the rub.*
  3. In the bowl of a food processor, add your garlic, fresh and dried herbs, olive oil and lemon juice. Pulse to create a paste.
  4. Liberally rub the paste all over the lamb, especially on the inside of the lamb.
  5. Roll the lamb and secure using cooking twine in the middle and both ends.
  6. In your large Le Creuset Dutch Oven, place your lamb roast skin side up.
  7. Add your potatoes, onions and carrots around the lamb.
  8. With any remaining paste, add in 1/4 cup of water to create a slurry and add to the dutch oven.
  9. Place in oven on broil, broil for 5-6 minutes, checking regularly. Looking for the top to sear and brown.
  10. After broiling, lower oven temperature to 375 degrees and cover lamb, roast for 2 hours until temperature reaches 150 with a meat thermometer.
  11. Remove lid and broil for another few minutes before removing completely.
  12. Allow lamb to rest for 20 minutes before removing and slicing. Enjoy!



  • Serving Size: 6-8 servings

Keywords: lamb, roast, Easter, Lebanese, Mediterranean, dinner